4 large ears white corn, husked
1 tablespoon olive oil
3 cloves garlic finely chopped
1/2 cup (packed) thinly sliced fresh basil
4 roma tomatoes, seeded, chopped
1 tablespoons balsamic vinegar
1/4 teaspoon sea salt, or to taste
fresh black pepper, to taste
1 tablespoon olive oil
3 cloves garlic finely chopped
1/2 cup (packed) thinly sliced fresh basil
4 roma tomatoes, seeded, chopped
1 tablespoons balsamic vinegar
1/4 teaspoon sea salt, or to taste
fresh black pepper, to taste
Directions
Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper.
Cover and chill until cold, about 3-5 minutes.
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